Crispy Juicy Bang Bang Chicken

This bang bang chicken recipe takes juicy marinated chicken and wraps it in an irresistibly crisp coating before tossing it in a creamy spicy sauce. It is bold weeknight comfort food you can whip up fast and serve as dinner or the ultimate appetizer. The sweet heat and crackly texture make every bite unforgettable.

I first made this when friends came by unexpectedly for game night and everyone keeps asking for it ever since The magical crispy crust and warm tangy sauce never fail to light up the room

Ingredients

• Chicken breasts: Choose ones with a fresh pink color and springy texture for tenderness
• Buttermilk: Real buttermilk softens the chicken and adds subtle flavor
• All purpose flour: Sift if possible for the lightest crisp coating
• Cornstarch: Essential for an airy shatteringly thin crunch
• Salt and pepper: Always season to taste and use fresh ground for the best lift
• Vegetable oil: Pick a high smoke point option like peanut or sunflower for clean frying
• Mayonnaise: Full fat and creamy varieties give the sauce its richness
• Sweet chili sauce: Go for one with visible chili pieces for the best balance of sweet and heat
• Sriracha: Start with a little adjust higher if you love spice
• Honey: Use local honey if you can for mellow sweetness and support small producers

Step-by-Step Instructions

Marinate the Chicken:

Let the chicken soak in buttermilk for at least thirty minutes in the fridge to infuse flavor and boost juiciness The wait is worth it for that tender bite

Prepare the Coating:

Combine flour cornstarch salt and pepper in a big bowl Dredge each piece of chicken fully in this mixture tapping off extra flour Take your time to make sure each side gets a thick even coat since this builds all the crunch

Fry the Chicken:

Fill a deep skillet or Dutch oven with enough oil to almost cover the chicken Set heat to medium high and test with a pinch of coating When it sizzles add chicken in batches Do not crowd the pan Fry until each piece is golden brown and sounds crisp five to seven minutes Transfer to paper towels to drain

Make the Bang Bang Sauce:

Stir mayonnaise sweet chili sauce sriracha and honey together until smooth Taste to check for your perfect spice and sweetness The sauce should flow but stick gently to a spoon

Toss and Serve:

Put freshly fried chicken into a big bowl Drizzle sauce over and gently toss so every bit is glossy and coated Serve piping hot for the best texture and flavor Someone always sneaks a piece before it hits the table

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Whenever I reach for the sweet chili sauce I remember chasing my toddlers around the backyard with plates of hot chicken and hearing their laughter at the first spicy bite The sauce really brings every element together and I could eat it by the spoonful

Storage tips

Leftover chicken goes in an airtight container in the fridge for up to three days Pop pieces in a hot oven or toaster oven to restore the crispness Store sauce separately in a closed jar it keeps well for up to a week in the fridge Stir to recombine if it settles

Ingredient substitutions

No buttermilk Use regular milk plus a spoon of lemon juice or white vinegar Let it sit a few minutes before using Greek yogurt thinned slightly with water can work as a marinade For gluten free swap the flour for a rice flour and cornstarch blend If you do not enjoy mayo sub in thick plain yogurt and a drizzle of olive oil

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Serving suggestions

Bang bang chicken sings with a side of steamy white rice or nestled in lettuce leaves for crunchy wraps For a lighter meal top salad greens with sliced chicken and fresh herbs Mini slider buns and tangy slaw turn it into the ultimate game day sandwich

Cultural context

Bang bang chicken takes after a Chinese favorite where meat is pounded for tenderness and served street side The Western spin adds fried crunch and a creamy spicy southern style sauce making it a perfect fusion of world comfort foods

Every time I serve this it vanishes from the platter in minutes That golden crunch and creamy chili sauce taste like a celebration in every bite

Recipe FAQs

→ How do you make the chicken extra crispy?

Double-coating the chicken by dipping it again in buttermilk and flour mixture before frying enhances the crunch significantly.

→ Can I adjust the spice level?

Yes, you can increase or decrease the amount of sriracha sauce in the creamy mixture to make the dish more or less spicy.

→ What’s the best oil for frying?

Use vegetable oil with a high smoke point such as peanut or sunflower oil to ensure even frying and prevent burning.

→ Can I use chicken thighs instead?

Boneless, skinless chicken thighs work well and retain juiciness during frying, offering a slightly richer flavor.

→ How should I serve this dish?

Serve warm over steamed rice, wrapped in lettuce leaves, atop fresh salads, or as finger food with extra sauce for dipping.

→ Is buttermilk essential for marinating?

Buttermilk tenderizes and adds depth of flavor, but you can substitute with regular milk plus lemon juice or vinegar if needed.